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Ham and Cheese Quiche
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Served with a salad loaded with crispy vegetables, this classic meal will never go out of style. Make your own crust or buy a pre-made crust and fit it into a 9-inch pie plate.
-- Jeanne Besser
Hands on time: 15 minutes Total time: 30 minutes Serves: 4
Ingredients:
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FOR THE CRUST:
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, chilled and cut into 1/2-inch pieces
2 to 4 tablespoons iced water
FOR THE FILLING:
4 eggs
1 cup heavy or light cream (or milk)
1 cup milk
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 cups chopped ham
1/4 cup finely chopped red onions
4 ounces Swiss cheese, grated or shredded
Instructions:
In a food processor fitted with a metal chopping blade, mix the flour and salt for 5 seconds. Add the butter and pulse until the mixture resembles coarse meal (10 short pulses). Sprinkle 2 tablespoons of water over the mixture and pulse until distributed throughout the dough and the crumbs start sticking together, 5 to 10 pulses. Process just until the dough holds together, adding remaining water if necessary. Do not allow the dough to form a ball.
Scrape the dough onto the work surface. Shape the dough into a 1-inch thick disk. Wrap the dough tightly with plastic wrap and refrigerate for 30 minutes, or until it is firm enough to roll out.
Preheat oven to 450 degrees. Roll out the dough and fit into a 9-inch pie pan. Prick the dough with a fork and bake for 8 to 13 minutes, or until lightly browned. Remove from oven and reduce the temperature to 350 degrees.
Meanwhile, in a medium bowl, beat the eggs, cream, milk, salt and pepper. Add the ham and onions and stir to combine. Set aside.
Line the partially baked pie crust with the cheese. Add the eggs.
Bake for 40 to 50 minutes, or until the eggs are set and the center doesn't jiggle. If the crust begins to brown before the quiche is ready, cover with aluminum foil to prevent burning. Let stand 5 to 10 minutes before serving.
Scrape the dough onto the work surface. Shape the dough into a 1-inch thick disk. Wrap the dough tightly with plastic wrap and refrigerate for 30 minutes, or until it is firm enough to roll out.
Preheat oven to 450 degrees. Roll out the dough and fit into a 9-inch pie pan. Prick the dough with a fork and bake for 8 to 13 minutes, or until lightly browned. Remove from oven and reduce the temperature to 350 degrees.
Meanwhile, in a medium bowl, beat the eggs, cream, milk, salt and pepper. Add the ham and onions and stir to combine. Set aside.
Line the partially baked pie crust with the cheese. Add the eggs.
Bake for 40 to 50 minutes, or until the eggs are set and the center doesn't jiggle. If the crust begins to brown before the quiche is ready, cover with aluminum foil to prevent burning. Let stand 5 to 10 minutes before serving.
Notes:
This dish calls for 30 minutes of refrigeration.
Nutrition:
Per serving: 893 calories (percent of calories from fat, 66), 34 grams protein, 43 grams carbohydrates, 1 gram fiber, 65 grams fat, 366 milligrams cholesterol, 1,542 milligrams sodium.
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